Why blog?
Well, first of all I suppose I could use an outlet.
As the mother of 3 children under the age of 6, I find myself engaged in an ongoing interior monologue. If you are at all familiar with children of this particular age group, you’ll know that their listening abilities can be spotty at best. And if this was your audience from 6:00 am to 9:00 pm, you’d resort to a little internalizing too. So bottom line, I've got things to say people!
And about what, you may ask? Well I’m not solving any world problems here, and sometimes I feel as though pregnancy brain has set up permanent residence. But I think I could pretty much talk passionately and (reasonably) intelligently about food at any time of day or night. And it just so happens that in my high-powered role as CEO of this household, food is a HUGE responsibility. 'Cause do you know what these kids do, day-in and day-out, without fail???
Eat.
And heck, let’s throw my husband in the mix since he eats every day too. And, he works (mostly) out of our house which means he also eats lunch at home. But he isn't really a PB&J guy. Or a cereal guy. I guess this would make him an ACTUAL LUNCH guy.
So basically, all day long I’m thinking about food. Planning, shopping, preparing, serving, cleaning up, and negotiating its consumption with the little ones. All so we can get up and start ALL OVER the next day. So what better topic for a blog than food? I’m also one of those people who wants everyone to know when I've eaten something great. As in, “you HAVE to try this!”
For my first post, I’m going back to a family favorite. This Mexican Lasagna appears on the first page of a cookbook my mom made for me as a wedding shower present. As I understand it, the recipe originally comes from my Aunt Patty who got it off a can of those fried onions...the ones usually reserved for green bean casserole. I will describe it with a term I am sure to use again and again throughout this blogging adventure....hot, cheesy goodness. And cottage cheese haters hang in there with me. I too am usually not a fan, but there isn't the weird texture you get with cold cottage cheese. It gets all melty and delicious, and is actually my automatic substitution for anything that calls for ricotta cheese (talk about texture!). Enjoy!
~Erin
Mexican Lasagna
Serves: 6
Ingredients
- 1 pound of ground beef (or ground turkey)
- 1 -16 oz. can diced tomatoes
- 1 package taco seasoning
- 1 -2.8 oz. can fried onions
- 1 -24 oz. carton cottage cheese
- 2 c. shredded cheddar cheese
- 2 eggs
- 12 flour tortillas
Instructions
- In a large skillet, brown meat and drain. Add canned tomatoes and taco seasoning. Simmer uncovered for 5 minutes. Stir in 1/2 can of onions.
- In a separate bowl combine cottage cheese, 1 c. of cheddar cheese, and eggs.
- Place 3 tortillas in the bottom of a greased 9x13 baking dish. Overlap 6 tortillas around sides of dish.
- Spoon meat mixture evenly in dish and top with remaining 3 tortillas. Spread cheese mixture over tortillas.
- Cover and bake at 350 degrees for 45 minutes. Sprinkle with remaining cheese and onions and bake for 5 more minutes.
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